Apple Coconut Curry
They continue push each other in developing recipes techniques and signature menus that keep us coming back for more. We all have our favorite menu items and while one person may prefer one restaurant over another for a particular entree or appetizer the fact is they all are a genuine article and clearly worth the effort to imitate. Just a note in regard to businesses (especially non-restaurant) some have to take steps and go further and get patents or licenses on their discoveries to help protect them from being copied. With restaurants it is a little tougher as getting patents and licensing on food is much more difficult and not quite the same as building up a new technological advance like an I-pad.
If the public loves it the restaurant has another source of new revenue. In the case of a new startup it could also be a featured recipe that helps them to get noticed to help get them off the ground and running overall. Believe it or not restaurants themselves can be considered one of the biggest copy cat artists out there but in a way that doesnt try to make an exact copy They will proceed in a way that may use the same name of the dish but pride themselves to make theirs stand out differently by adding their own signature touch and right down to what else may be included in addition to the entree to help set it apart from others.
Many sites are recommending the same key original sources (recipe hackers) of the imitation or copycats recipes and in my experience this is usually a good hint as a reasonable place to start. Why? There is always someone who highlights their experience and discovery of things that have had impact on their life with how and why they did it. Many times they get even further into it and begin marketing their efforts to generate some additional income. It may be the result of a friend or family member that cheers them on but if it is done well and the quality is there it often times catches enough attention to make it worth the while.
There may be certain varieties to some degree and some times highly advertised as an edge to promote it however chicken is chicken beef is beef broccoli is broccoli and so on right? How these get prepared and put together to be served though is what truly makes the difference. Recipes for these foods have been handed down through the generations using the basic forms of preparation from the skillet ovens and grills to boiling pots and now microwaves. Keen thought and purpose to introduce new combinations of spices sauces and marinades to these basic methods help to enhance the flavors of these basic foods. This is has and will continue to be goal of many people and certainly with restaurants to help set their style and food apart from others.